Raise your glasses — the Oriental Group is celebrating its 26th anniversary in the most delectable way possible, with the launch of its Grand Banquet Series this August and September 2025. Held across 12 of its esteemed establishments, this year’s theme, “The Tradition of Liquors in Chinese Cuisines,” invites diners on an epicurean journey that honours both the history and art of liquor in gourmet Chinese fare.
Each dish in the banquet is a tribute to how alcohol — from aged Chinese wines to fragrant whiskies — can elevate textures, intensify aromas, and add nuanced layers to classic ingredients. With a curated menu that marries spirit and skill, Oriental Group’s team of chefs have created a lineup that’s as rich in heritage as it is in taste.
Appetisers That Set the Tone
The evening begins with Pickled Radish Roses with Japanese Plum Wine, an elegant and refreshing starter. The delicate acidity of the radish is beautifully rounded by the sweet, floral notes of the plum wine, awakening the palate without overpowering it.
Next comes a reinvented classic — Spring Rolls with Chinese Wine. Crisp on the outside, the filling is infused with subtle hints of Shaoxing wine, adding a warm, aromatic depth that lingers just long enough to intrigue.
Elegant Cold Dishes with Spirit
A standout of the cold dishes is the Drunken Chicken with Vinegar Pearls, served alongside Chilled Japanese Sake Sea Clam. The chicken is tender and moist, its marinade steeped in rice wine that gives it a rich, mellow profile. Meanwhile, the sake-marinated clams are delightfully briny with a delicate sweetness, made all the more intriguing by pops of sharpness from the vinegar pearls.
A Symphony of Sea and Land
The banquet reaches a crescendo with the 8 Years Aged Shah Hsing Wine Steamed Wild Caught Sultan Fish — a regal dish that encapsulates the banquet’s theme. The fish, prized for its firm flesh and clean taste, is steamed to perfection. The aged wine introduces a round, fermented complexity that enhances the umami without stealing the spotlight from the fish’s natural sweetness.
Equally indulgent is the XO Cognac Infused Duck with Whole Abalones. This dish is pure opulence — the duck is rich and gamey, luxuriously cloaked in a sauce laced with XO Cognac, while the whole abalones are tender with a smoky undertone, making each bite deeply satisfying.
Vegetarian dishes are not forgotten. The Stuffed Prawn Paste in Mortal Mushroom with Homemade Dried Scallop Sauce brings a hearty earthiness from the mushrooms, while the prawn paste adds bounce and savour. The scallop sauce, rich and umami-forward, ties the elements together in a silky, seafood-forward finish.
A Play on Pork and Whisky
The Suckling Pig with “Mei Kui Lu” Glutinous Rice Rolls is the perfect harmony of crispy and chewy. The pig’s lacquered skin shatters on the bite, giving way to tender meat, while the rose wine-kissed rice rolls provide a gentle floral lift.
To contrast, the Cinnamon Whisky Braised Pork offers comfort in every bite. The pork belly is melt-in-your-mouth tender, its fat infused with warm spices and the subtle caramel notes of whisky — a modern Chinese rendition of a classic stew.
A Sweet and Aromatic Finale
The banquet ends on a high with two distinct desserts. First, the Red Bean Paste with Guangzhou Old Tangerine Peel in Coconut is a revelation — smooth, not-too-sweet red bean balanced by the zesty sharpness of aged tangerine peel, all softened by the creamy coconut milk.
And finally, the Award-Winning Teochew Taro Puff, with its gossamer layers of pastry and sweet, fragrant taro filling, provides the kind of closure that leaves diners smiling long after the last bite.
A Celebration Worth Every Toast
At RM2,988++ per table of 10, this limited-time Grand Banquet is more than just a meal — it’s a tribute to Chinese gastronomy’s relationship with time, tradition, and spirit. Each course is a toast to history, a nod to innovation, and a showcase of the Oriental Group’s unwavering commitment to culinary excellence.
Catch the banquet at these locations:
The Ming Room – 13 August
Tang Room – 14 August
Noble House – 20 August
Noble Mansion – 21 August
Oriental Sun – 22 August
Ruyi (pork-free) – 25 August
Oriental Pavilion – 26 August
Oriental Star – 27 August
Oriental Parade – 29 August
Oriental Treasure – 30 August
The Han Room – 9 September
Advance reservations are highly recommended — after all, this is a once-a-year celebration you won’t want to miss.
